Gluten Free Oatmeal Cookies Recipes

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EASY GLUTEN-FREE OATMEAL COOKIES



Easy Gluten-Free Oatmeal Cookies image

Thick and chewy gluten-free oatmeal cookies are so easy-to-make. This one-bowl recipe is loaded with gluten-free oats, chocolate chips (or raisins, it's up to you!), and just a hint of cinnamon.

Provided by Elizabeth

Number Of Ingredients 10

1/2 cup butter, melted and cooled slightly ((4 ounces/ 113 grams))
3/4 cups firmly packed brown sugar, see note ((6 ounces/ 170 grams))
1 large egg ((about 2 ounces/ 57 grams, out of shell))
1 teaspoon vanilla extract
1 cup gluten-free flour, see note ((5 1/4 ounces/ 150 grams))
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups gluten-free quick or old fashioned oats, uncooked ((5 1/4 ounces/ 148 grams))
1 cup chocolate chips OR 1 cup raisins ((about 6 ounces/ 170 grams))

Steps:

  • Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.
  • Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.
  • Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.
  • Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.
  • Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

GLUTEN-FREE OATMEAL COOKIES



Gluten-Free Oatmeal Cookies image

Unlike many other oatmeal cookie recipes with refined sugars and flours, you won't find any of that nonsense here. Just old-fashioned oats, maple syrup, and loads of fiber. Oh yeah, and dark chocolate chips, which by the way are little antioxidant powerhouses. Scrumptious and entirely guilt free! Adding gluten-free brewer's yeast to this recipe makes for a great, nutrient-dense lactation cookie for new, nursing moms. Omit for a more classic oatmeal cookie. Store in an airtight container at room temperature, or freeze.

Provided by Edible Times

Time 35m

Yield 18

Number Of Ingredients 13

2 cups gluten-free oats
½ cup oat flour
3 tablespoons gluten-free brewer's yeast
2 tablespoons ground flaxseed meal
2 tablespoons psyllium husk powder
2 teaspoons ground cinnamon
1 cup coconut oil
¼ cup maple syrup
2 tablespoons unsulfured molasses
2 large eggs
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 ½ cups dark chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  • Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
  • Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
  • Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
  • Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
  • Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
  • Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 23.5 g, Cholesterol 20.7 mg, Fat 17.6 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 13.6 g, Sodium 119.4 mg, Sugar 8.7 g

GLUTEN-FREE OATMEAL COOKIES



Gluten-Free Oatmeal Cookies image

Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 3 dozen

Number Of Ingredients 12

4 1/2 cups gluten-free old-fashioned oats, divided
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips
3/4 cup raisins

Steps:

  • Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
  • In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
  • In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
  • Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

Nutrition Facts : Calories 293 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 8 g

SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE



Soft & Chewy Oatmeal Raisin Cookies - Gluten Free image

A recipe from www.celiac.com that I have altered slightly. If your flour mix does not include xanthan gum, add 1 T of ground flax seed (although you may add it anyway as the outcome of the recipe won't be affected). It is also very important to chill the dough before you bake them - they won't spread as much. NOTE; If you are making this recipe as a non-gluten free recipe using regular all-purpose flour, do not use quick oats as the recipe was made with regular long cooking oats.

Provided by LARavenscroft

Categories     Dessert

Time 2h35m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 14

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
1 egg white
1/2 teaspoon gluten-free vanilla extract
1 1/2 cups gluten-free flour (use your favorite mixture)
1 tablespoon ground flax seeds
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups gluten-free oats
1/2 cup raisins

Steps:

  • Cream the sugars and butter until fluffy.
  • Add the eggs one at a time and thoroughly incorporate into the batter.
  • Stir in the vanilla.
  • In a separate bowl, combine all dry ingredients (except oats), mixing well.
  • Stir into the creamed mixture until integrated.
  • Stir in the oats and raisins.
  • Cover the bowl and chill until cold, at least 2 hours.
  • Preheat oven to 350 F for static ovens or 325 F for convection.
  • Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
  • Bake for about 10 minutes, or until lightly brown.
  • Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.

GLUTEN FREE OATMEAL RAISIN COOKIES



Gluten Free Oatmeal Raisin Cookies image

We love this gluten-free twist on classic oatmeal cookies! We made sure these gluten-free oatmeal raisin cookies would be just as chewy as the originals by including bananas and almond butter to give them a little extra moisture. Raisins add a natural sweetness, but you could also add sweetened dried cranberries for a colorful twist! This recipe takes less than an hour to make, with no freezing or rolling required, so these are perfect to make for a midweek treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 36

Number Of Ingredients 11

2 cups Gluten Free Chex™ oatmeal (from 16-oz bag)
1/2 cup rice flour blend
1/4 cup butter, melted (4 tablespoons)
1 ripe banana, mashed
2 eggs
3/4 cup crunchy almond butter
3/4 cup raisins
1 cup packed brown sugar
1 teaspoon gluten-free vanilla
1 teaspoon ground cinnamon
1/2 teaspoon gluten-free baking powder

Steps:

  • Heat oven to 350°F.
  • In large bowl, mix all ingredients. Cover; let stand for 10 minutes. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
  • Bake 16 to 19 minutes or until edges are golden brown. Place cookie sheet on cooling rack. Cool 3 minutes before removing cookies from cookie sheet.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 8 g, TransFat 0 g

GLUTEN-FREE CHEWY OATMEAL-CHOCOLATE CHIP COOKIES



Gluten-Free Chewy Oatmeal-Chocolate Chip Cookies image

These were adapted from other recipes. As a mom who is always looking for a tried-and-true recipe, I would have loved to have had this laid out for me. This recipe was made using the exact items I have listed. I cannot comment on how they would turn out if you substitute other ingredients in. As written, this produced chewy, delicious oatmeal chocolate chip cookies. These are gluten and casein free. They are not vegan, as there is an egg.

Provided by Theresa Carroll

Time 40m

Yield 20

Number Of Ingredients 11

½ cup gluten-free flour blend (such as Namaste®)
2 tablespoons gluten-free flour blend (such as Namaste®)
½ teaspoon salt
¼ teaspoon baking soda
½ cup vegan butter (such as Earth Balance®)
½ cup packed light brown sugar
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups gluten-free quick-cooking oats
½ cup vegan chocolate chips (such as Enjoy Life®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
  • Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
  • Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.

Nutrition Facts : Calories 142.2 calories, Carbohydrate 18.6 g, Cholesterol 9.3 mg, Fat 7.8 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 123.8 mg, Sugar 8.1 g

SUGAR-FREE, GLUTEN-FREE OATMEAL RAISIN COOKIES



Sugar-Free, Gluten-Free Oatmeal Raisin Cookies image

These cookies are free of sugar, dairy, and gluten (use certified gluten-free oats if you can't tolerate even a trace).

Provided by Bobbiann

Categories     Drop Cookies

Time 25m

Yield 34 cookies, 34 serving(s)

Number Of Ingredients 15

1 cup unsweetened applesauce
2 eggs, lightly beaten
1/4 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup oatmeal
1 cup brown rice flour (or other gluten-free flour, such as Bob's Red Mill)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 cup raisins
1/4 cup walnuts (finely chopped)

Steps:

  • Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
  • Use a cookie scoop to drop onto parchment-lined baking sheet.
  • Bake at 375°F for 10 to 15 minutes or until browned.

Nutrition Facts : Calories 64.8, Fat 3.3, SaturatedFat 0.5, Cholesterol 10.9, Sodium 34.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.1, Protein 1.2

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